Roasted Asparagus and Garlic

"Roasted garlic and asparagus prepared in a neat packet. Preparation time: 10 minutes. (Note: you can omit the wine and decrease the garlic and oil if desired.) This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top.

Most Helpful Positive Review

Mar 11, 2007

Tons of flavor!! Instead of wraping the asparagus in individual bundles, I put them in a baking dish and covered them. I will absolutely make this again, although maybe next time cut the garlic a little. Think I'll keep my distance from my co-workers tomorrow!

Most Helpful Critical Review

Jan 10, 2004

Good, but it needs tweaking. The wine was a little too strong in the flavor, and it needs more spicing. I did add some garlic salt to the recipe, which I think helped, but it needed more salt, amongst other things. Next time I'll also stick it under the broiler for a couple of minutes to give it more of a roasted taste. I'll have to play with it.

My fiance and I were very impressed with this recipe. I didn't make mine with thyme or cloves of garlic. Instead, I used minced garlic, about 1 1/2 cup and poured white cooking wine in the bag. The flavor was FANTASTIC, especially if you're a garlic lover, as we are. Thanks for this one!

I minced the garlic and only used about 10 cloves. Used a few tsp of crushed thyme rather than fresh. Added some salt and pepper. I prefer asparagus on the crisp side, so I would decrease the baking time next time to 15-18 minutes. Served with whole wheat couscous and Parmesan cheese for a vegetarian meal. As a meal, this recipe made 2 servings.

I was trying to imitate an asparagus dish I had at a restaurant, and this was it! The only things I did differently were substituted wine with a drizzle of butter because I didn't have any wine...and I added cashew peices because it seemed like it would go well with the dish--and it did! I will definitely be making this again.

This is great! Love it, love it, love it! For those people who didn't like it, I'm betting that you don't like asparagus to begin with. Hey, I don't like peas -- I wouldn't expect some great recipe to change that! LOL
So, if you like asparagus, give this a try -- definitely yummy!

I made this on Easter Sunday to go with my roasted leg of lamb & it was awesome. I was a little nervous to serve it to our guests from Idaho (where asparagus grows wild) but they LOVED it! I made one big batch only because I found out too late that I didn't have enough foil to split it up. It was perfect except it needed salt & it tasted AWESOME reheated or even cold the next day too! I'll definitely make this again. Thanks Robyn!

I absolutely love this recipe, I omitted the wine and use dried thyme instead of fresh and salted a bite when done. I also cooked a little longer until the garlic carmelized more, it was fabulouse! Will definitely make again!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.